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Method
Step 1
Grease a 16cm x 26cm (base measurement) slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
Step 2
Process the biscuits and coconut in a food processor until the biscuits are finely crushed. Add the butter and process until well combined. Spoon the biscuit mixture into the prepared pan. Use a flat-bottomed glass to press the biscuit mixture over the base. Place in the fridge for 30 mins to chill.
Step 3
Meanwhile, place the raspberries in a clean food processor and process until smooth. Strain through a fine sieve into a bowl. Discard solids.
Step 4
Place the boiling water in a small heatproof jug. Sprinkle gelatine powder over the water. Stir until the gelatine dissolves. Set aside for 5 mins to cool.
Step 5
Place the cream cheese and sugar in a clean food processor and process until smooth. With the motor running, gradually add half the cream until combined. With the motor still running, add the gelatine mixture until just combined. Divide the cream cheese mixture evenly between 2 bowls. Stir the raspberry into 1 portion. Use a little red food colouring to tint pink. Pour over the biscuit base in the pan and place in the fridge for 45 mins or until just set.
Step 6
Stir the lime juice, pineapple juice and coconut liqueur or coconut water into the remaining cream cheese mixture. Use a little green food colouring to tint pale green. Pour the mixture over the raspberry layer in the pan and place in the fridge for 3 hours or until set.
Step 7
Transfer the slice to a large serving platter. Use an electric mixer to whisk the remaining cream in a bowl until soft peaks form. Spoon over the slice. Top with meringues. Cut into pieces.
Serve withraspberries, strawberries and mint sprigs.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute coconut liqueur for coconut water for an alcohol free version.
Prep time45 mins45 minutes, + 5 mins cooling & 4 1/4 hours chilling time
+ 5 mins cooling & 4 1/4 hours chilling time
Ingredients
200g plain biscuits
1/3 cup (25g) desiccated coconut
125g butter, melted
125g raspberries
1/4 cup (60ml) boiling water
3 tsp gelatine powder
250g cream cheese
2/3 cup (150g) caster sugar
600ml thickened cream
Red liquid food colouring
1 tbs lime juice
1 tbs pineapple juice
1 tbs coconut liqueur or coconut water
Green liquid food colouring
1/2 x 100g pkt Coles Raspberry Flavoured Meringue Kisses
1/2 x 100g pkt Coles Passionfruit Flavoured Meringue Kisses
Description
Topped with crunchy meringue and whipped cream, this tasty festive slice is the ultimate flavour combination.
Method
Step 1
Grease a 16cm x 26cm (base measurement) slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
Step 2
Process the biscuits and coconut in a food processor until the biscuits are finely crushed. Add the butter and process until well combined. Spoon the biscuit mixture into the prepared pan. Use a flat-bottomed glass to press the biscuit mixture over the base. Place in the fridge for 30 mins to chill.
Step 3
Meanwhile, place the raspberries in a clean food processor and process until smooth. Strain through a fine sieve into a bowl. Discard solids.
Step 4
Place the boiling water in a small heatproof jug. Sprinkle gelatine powder over the water. Stir until the gelatine dissolves. Set aside for 5 mins to cool.
Step 5
Place the cream cheese and sugar in a clean food processor and process until smooth. With the motor running, gradually add half the cream until combined. With the motor still running, add the gelatine mixture until just combined. Divide the cream cheese mixture evenly between 2 bowls. Stir the raspberry into 1 portion. Use a little red food colouring to tint pink. Pour over the biscuit base in the pan and place in the fridge for 45 mins or until just set.
Step 6
Stir the lime juice, pineapple juice and coconut liqueur or coconut water into the remaining cream cheese mixture. Use a little green food colouring to tint pale green. Pour the mixture over the raspberry layer in the pan and place in the fridge for 3 hours or until set.
Step 7
Transfer the slice to a large serving platter. Use an electric mixer to whisk the remaining cream in a bowl until soft peaks form. Spoon over the slice. Top with meringues. Cut into pieces.
Serve withraspberries, strawberries and mint sprigs.
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